The influences of initial sodium chloride (6% and 0 % w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were inve
✦ LIBER ✦
Recycling preservation solutions in black ripe olive processing
✍ Scribed by Eduardo Medina; Pedro García; Concepción Romero; Manuel Brenes
- Book ID
- 108828701
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 794 KB
- Volume
- 46
- Category
- Article
- ISSN
- 0950-5423
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